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This dish is one of the star recipes of the Spanish gastronomy. It is a forceful recipe, with flavor and to be able to warm up on a cold day. We have made these Madrid-style tripe accompanied with pig's ear, two kinds of meat and with a lot of flavor. One has to cook the tripe and the ear beforehand, since it is a meat that takes time to catch that juiciness. Then we will cook it all together, with spices and chorizo, so that it has a spectacular and traditional flavor.
We have other recipes with the same ingredients, where you can try to cook these Madrid-style tripe o of our cooked in a pressure cooker.
Tripe with ear and chorizo
- Alicia tomero
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 600 g of beef tripe already cleaned
- 1 pig's ear cleaned
- 1 leg of calf
- 2 sausages
- 1 slice of thick serrano ham
- 1 cebolla
- 1 not very large green pepper
- 3 cloves of garlic
- 2 Bay leaves
- 200 g of crushed natural tomato
- 60 g olive oil
- Sal Island
- Ground black pepper
- Cumin
Preparation
In a large pressure cooker we put the very clean calluses, the clean pig's ear and the duck or calf's foot. We put it to boil and this is when we cover it. By the time it boils again, we let some 30 minutes.
When I finish cooking, we remove everything without throwing away the remains of the water. Cut the ear and the calluses into small pieces.
In a fine casserole where we will introduce all the ingredients we put 60 g olive oil and we put it on the fire.
We peel and cut the onion in small pieces. Clean and cut into small pieces green pepper. Peel and cut into much smaller pieces garlic.
We put all the vegetables on the casserole over medium heat, so that it is sautéing.
While we can go cutting the sliced chorizo and Serrano ham We will cut it into very small cubes.
When the vegetables are somewhat done add the chorizo and ham so that it cooks in 1 minute.
We add the Crushed tomato and the bay leaves and fry it for a couple of minutes without stopping stirring and over low heat.
While it is cooking, we prepare the pieces of the ear and the tripe. We add it to the sauce and stir it well so that the flavors are integrated. Let it cook for 1 minute and add part of the water from the previous cooking.
Add the rest of the water until covered and add salt, add ground black pepper and some crushed cumin. Stir and let everything cook over medium heat for 20 minutes. It can be covered while cooking and in the last 10 minutes leave it uncovered so that its sauce is reduced.
